110 g baby spinach leaves; washed
170 g bacon; chopped
1 tablespoon cider vinegar
50 g croutons
Put the spinach leaves in a bowl. Dry fry the bacon in a frying pan until crisp. Add to the spinach. Add vinegar to the pan, stir well and pour over the salad. Toss quickly. Scatter croutons over the top and serve immediately.
To make your own croutons: take 2 slices of bread, remove the crusts and cut into 1 cm cubes. Fry until golden then drain on absorbent paper.